I use purple onions, but other varieties can be prepared according to the same principle. It is better to take those that are sweeter – so the jam turns out to be more pleasant and tender. I love using it in winter for toast and in the filling for baking.
Ingredients
- Onion - 250 g
- Water - 50 ml
- Wine (white) – 150 ml
- Lemon zest - 1 tbsp.l .
- Sugar - 100 g
- Citric acid - 1 pinch
Step-by-step cooking recipe
Peel the onion from the husk, rinse and cut it into thin feathers or small cubes – as you like.
Pour boiling water over the onion, leave for 5 minutes, drain the water and repeat the procedure.
Put the onion in a saucepan or saucepan, add sugar with citric acid and mix.
Add the lemon zest, pour in the wine and simmer all together for about 30 minutes over medium heat.
When the onion becomes almost transparent, it means that after 5 minutes the jam can be removed from the stove.
It remains only to roll it up in sterilized jars.
